Guyanese Style Sponge Cake (Edit recipe)

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A deliciously decadent pound cake with a dense yet moist texture, usually referred to as a sponge cake by Guyanese or those with Guyanese heritage.

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PREP TIME

20 minutes

COOK TIME

45 minutes to 1 hour

INGREDIENTS

Serves: 10-12

Ingredients

1 lb Unsalted Butter, (room temperature)
1 lb Granulated White Sugar
10 Eggs, (room temperature)
1 lb All Purpose Flour, sifted
2 tsp Baking Powder
1 tsp Vanilla Extract, (or vanilla essence)
1 tsp Almond Extract, optional (or almond essence)
1 whole Navel Orange, zested
1 tsp Rum, (optional)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350˚F
Cream together the sugar and butter until fluffy and most of the sugar crystals have dissolved.
Add eggs one as a time and mix into the creamed sugar and butter.
Then add baking powder to the flour and sift together.
Next add sifted flour, 1/2 cup at a time to the creamed butter, sugar and egg mixture and slowly mix together, forming a smooth batter.
Add vanilla essence, orange zest and rum (if using).
Pour mixture into a greased bundt cake pan or two 8-inch round pans.
Place on the middle rack in the oven and bake for 45 minutes to an hour or until a wooden skewer or tooth pick comes out clean (free of batter) when inserted into the cake.
Remove from the oven and let cool completely before removing from the baking pan.

Notes

For best results use room temperature butter. It makes the creaming process easier and helps the batter to be fluffier. Room temperature eggs are also great in the recipe. If I plan to make this I leave the eggs and the butter out over night. If I am doing it spur of the moment, I microwave the butter a little (not the best, but it works) and drop the eggs (shell on) in some warm water. // To add color to this cake, divide the batter into 3 then add 3-5 drops of food coloring of your choice to two of the three portions of batter. Then add the batter into a greased baking pan. Using the handle of a wooden spoon, swirl to make a marble pattern. Then bake. // Adding the rum to the batter might be new to most but I promise you it makes the cake fresher longer. Give it a try and tell me what you think!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	599
Fat:	37 g
Carbohydrates:	59 g
Protein:	19 g
Cholesterol:	92 g
Sodium:	133 mg
Fiber:	1 g
Sugars:	37 g
Calculated for total recipe.